ORANGE CREAMSICLE PIE
1 can (15 oz.) mandarin oranges in light syrup, drained, syrup reserved
1 pkg. (0.3 oz.) orange Jello
1 cup ice cubes
1 can (14 oz.) sweetened condensed milk
4 cups Cool Whip, thawed
1/2 tsp. grated orange zest
1 pkg. (6 oz.) graham cracker pie crust
Orange fruit slice candies, optional
In large microwave safe bowl, microwave reserved orange syrup on high in 10 second intervals until hot. Stir in gelatin mix until dissolved. Add ice cubes; stir until slightly thickened. Remove and discard any remaining ice. Whisk in milk; let stand until slightly thickened, 5 to 10 minutes. Fold in 1 cup Cool Whip and zest. Transfer mixture to crust; smooth top. Refrigerate until just set, about 2 hours. Top with orange segments in single layer; refrigerate 6 hours or overnight. Just before serving, spread with remaining 3 cups Cool Whip. If desired, garnish with candies. Makes 12 servings.
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My mother in law makes this pie, I lost the copy from the magazine she gave me and I had to google and found your page! Its the same recipe, thank you!
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